Attention all Knifemakers!.....Product dealers/retailers and/or knife makers/sharpeners/hobbyists (etc) are not permitted to insert business related text/videos/images (company/company name/product references) and/or links into your signature line, your homepage url (within the homepage profile box), within any posts, within your avatar, nor anywhere else on this site. Market research (such as asking questions regarding or referring to products/services that you make/offer for sale or posting pictures of finished projects) is prohibited. These features are reserved for supporting vendors and hobbyists.....Also, there is no need to announce to the community that you are a knifemaker unless you're trying to sell something so please refrain from sharing.
Thanks for your co-operation!

If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.

So after using it a couple times, and getting a slimmer handle on it, the stock handle was a little too thick for my taste. I really like it, cuts beautifully, no wedging,the edge hasn't degraded at all, and it has enough blade height and belly to act as an all purpose knife. I might consider a passaround after I use it for a while.

What do you think?

So after using the Masakage for a bit what do you think? I am looking at maybe picking up a 240mm Gyuto and possibly as 150mm petty in this line. Not much out there about these knives, that I can find.

So after using the Masakage for a bit what do you think? I am looking at maybe picking up a 240mm Gyuto and possibly as 150mm petty in this line. Not much out there about these knives, that I can find.

Mike let me test drive the Masakage for a bit. It's an interesting knife to say the least. There's a lot to like about it. The blade is deep compared to other sujis. The tang is very narrow and the transition from tang to blade is radiused which contributes to comfortably "roomy" feel, as you have a bit more knuckle room. It almost feels like a hybrid gyutou-suji. It could easily be used as a main knife in conjunction with a couple other specialty blades if you wanted to travel with a really light kit and didn't want both a suji and gyutou.

It's noticably thin behind the edge so cutting performance is quite good. The AS steel performed very nicely. Mike hadn't sharpened it yet, so it still had the factory edge. After a quick tuneup on the hone, the edge was very nice indeed, and stayed that way. The only issues I noticed, and these are minor, is the spine is pretty sharp and that the kurochi finish felt a bit powdery, as if the finish had not fully set. The finish gave the blade an odd feel in the hand. I suspect that if you went after it with a scrub pad and a bit of BKF or similar, you'd probably see that disappear very quickly.

I really liked it a lot. I really think this knife would be perfect as a line knife.